WHITE CHOCOLATE LEMON MACAROONS
Sweet coconut macaroons get a tart upgrade with fresh lemon.
Provided by Cheryl Armstrong
Categories Desserts
Time 35m
Yield 40 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees.. In a large bowl, combine coconut, sugar, sifted flour, egg whites, lemon zest and juice, lemon extract and chopped almonds. Stir well until blended.. Drop by rounded 2 tablespoons and shape into approximately 1 ½-inch-tall pyramids, 2 inches apart on parchment-lined cookie sheets.. Bake for 12 to 15 minutes until tops and bottom edges of cookies are light golden brown. Immediately remove from cookie sheet and place on wire rack to cool completely.. Combine melted white chocolate with a few drops of yellow food coloring. Drip the bottom and ¼-inch of the sides of macaroons in chocolate, allowing excess to drip off. Place on waxed paper to set. Store in an airtight container.Â
Nutrition Facts :
LEMON MACAROONS
Provided by Alex Guarnaschelli
Categories dessert
Time 38m
Yield 30 macaroons
Number Of Ingredients 7
Steps:
- These cookies are light and fun to make. They can be a great fall or winter addition to some chocolate treats.
- Preheat the oven to 200 degrees F. In a medium bowl, sift together the powdered sugar and almond flour.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the 5 egg whites for 1 minute to combine. Add the cream of tartar and continue beating the whites on high speed until soft peaks form, 3 to 5 minutes. Add the scraped vanilla bean seeds and continue beating until it is fully incorporated and the whites are glossy, 2 to 3 minutes. Remove the bowl from the mixer and use a rubber spatula to gently fold in the lemon zest and the powdered sugar mixture.
- Coat 1 or 2 large baking sheets with a layer of parchment paper. Spray the paper with a thin layer of nonstick spray. Put heaping teaspoonfuls of the batter about 2-inches apart on the tray(s). Take care to leave the space between each mound because this batter spreads as it bakes.
- Put the tray in the center of the oven and bake for 8 minutes, then raise the temperature to 375 degrees F and bake until the cookies are golden brown around the edges and form a nice shell-like exterior, about 10 to 12 minutes. Remove from the oven and allow them to cool for a few minutes before gingerly removing them from the tray with an offset spatula. Take care! They can stick to the paper.
WHITE CHOCOLATE-LEMON MACAROONS
Add a little zest to your macaroons with these White Chocolate-Lemon Macaroons! Drizzle these White Chocolate-Lemon Macaroons with a bit of melted semi-sweet chocolate for a dazzling display of cookie wonder.
Provided by My Food and Family
Categories Baking Ingredients
Time 35m
Yield 36 servings, 1 cookie each
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, lemon zest and almond extract; mix well.
- Drop by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets.
- Bake 20 min. or until edges of macaroons are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Drizzle with melted chocolate.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0.9697 g, Sugar 0 g, Protein 1 g
CHOCOLATE DIPPED COCONUT MACAROONS
Steps:
- Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
- Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
- Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.
CHOCOLATE-DIPPED COCONUT MACAROONS
Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.
Provided by Chef John
Categories Desserts Cookies Macaroon Recipes
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
- Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
- Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
- Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
- Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g
MACAROONS
Beaten egg whites make these macaroons light and foamy.
Provided by JOLLYGREEN23
Categories Desserts Cookies Macaroon Recipes
Time 27m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Beat together the egg whites with the salt in a small bowl until it forms soft peaks. Add the sugar 1 tablespoon at a time while continuing to beat at high speed until stiff peaks form. Continue to beat until glossy. Fold the coconut into the egg mixture. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart.
- Bake in preheated oven for about 12 minutes.
Nutrition Facts : Calories 91.2 calories, Carbohydrate 14.8 g, Fat 3.5 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 3.3 g, Sodium 44.4 mg, Sugar 12.9 g
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